I'm a singer and cook trapped in the body of an HR professional. Experimenting is the name of my game. What you'll find here is a mixed bag: a treasure trove of traditional and fusion foods, all with two common ingredients, enthusiasm and love.

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The Singing Chef

February 25, 2009

Vegetable Dalia Upma

Tired? Don't feel like making rice/rotis and an entire meal? Here's a quick dish that is light, both physically as well as physiologically. Yes, you guessed it. I am back with another variant of my darling: upma. If you have mixed vegetables in the freezer like I usually do, this meal can be whipped up very quickly.

Heat the oil in a kadhai. Add the urad and chana dals. When the urad dal begins to brown a little, add the mustard and asafoetida. When the mustard splutters, add the curry leaves, onions, red chilli, ginger and chilli pastes and fry for a couple of minutes. Add the turmeric powder and fry for a minute more. Add the mixed vegetables and the broken wheat and fry the entire mixture for 1-2 minutes. Add 2 cups of boiling hot water and salt to this.

Mix well, cover and cook for 5-7 minutes on a low flame.Mix well, garnish with coriander leaves and enjoy it as a snack or a light meal.

I love upma and I love dalia, but somehow the combination has never enthused me...so I make it like a khichdi for breakfast, saute it with veggies and a bit of moong dal - pressure cook the whole thing together and Yummy breakfast ready!

The bay leaf in your recipe seems like it takes the upma to a really nice level!

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I'm someone who loves to talk. About everything and nothing. Hours of discussions with friends, steaming hot mugs of coffee, arguments, laughter, talking about the old times, looking forward to the new... nothing makes me happier... ever!